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Japanese BBQ’s

When it comes to grilling meats, fish or vegetables; we strongly encourage you to invest in a Konro grill from Japan; the king of Binchotan burning grills.

Binchotan charcoal has long burning properties and an ability to seal in natural flavours without imparting other aromas which makes it the perfect choice and our range of Konro grills are made using a special insulating material which reflects heat directly back into the grill, resulting in consistent temperatures during grilling.

Our range of Konro grill Japanese BBQs are available in three different sizes; small (2 - 4 people), medium (4 - 8 people) and large (8 - 12 people) and we offer Binchotan charcoal in 10kg boxes.

Our best selling Konro grill. The Konro grills from Japan are the best thing to use when grilling meats, fish, vegetables or finishing a sous vide cooked dish. Recommended to use with Binchotan or Lumpwood charcoal due to its long burning properties and its ability to seal in natural flavours without imparting any other aromas. Learn More >

The restaurant sized Konro Grill. The Konro grills from Japan are the best thing to use when grilling meats, fish, vegetables or finishing a sous vide cooked dish. Recommended to use with Binchotan or Lumpwood charcoal due to its long burning properties and its ability to seal in natural flavours without imparting any other aromas. Learn More >

The king of Binchotan burning grills. The Konro grills from Japan are the best thing to use when grilling meats, fish or vegetables. Recommended to use with Binchotan charcoal due to its long burning properties and its ability to seal in natural flavours without imparting any other aromas. Learn More >

Sumi Binchō-tan works perfectly in our Konro grills but can also be used in place of regular charcoal in any bbq grill. It is favoured by cooks around the world since it burns at a lower temperature and for longer periods of time than ordinary charcoal and doesn't produce any unpleasant odours, making it ideal for sealing in natural flavours.
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Our culinary blowtorch offers a quick option for creating a caramelised crust on meat that has been cooked in a sous vide machine, or searing the outside of fresh fish or seafood. By simply running it over the outer layer of meat you can achieve the maillard reaction, creating a browned exterior. Learn More >